Exploring Evolving Moroccan Identities in the Diaspora SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP 2nd PLACE WINNER 2013
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Abstract
In this article I investigate challenges faced, and some solutions sought, by Moroccans living in Boston in fall 2012 who want to keep their Moroccan traditions alive through foodways. Building on an earlier study of Moroccan cuisine I conducted over four months in Rabat, Morocco, in spring 2011 (Dike 2012) , I explore evolving Moroccan Bostonian identity through food. My questions include: Is Moroccan cuisine an important aspect of Bostonian Moroccans’ cultural identity? What are the challenges and solutions to cooking Moroccan cuisine in America? Has the Moroccan community blended Moroccan and American dishes or modified Moroccan recipes, and for what reasons? How do the thoughts and food practices of first and second generation immigrants compare? I examine how and why Moroccan foodways are changing in the new North American context.
Article Details
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